Creamy Lemon Grilled Chicken, Asparagus and Artichoke Pasta

July 25, 2018

creamy lemon chicken


  • 1/2 pound boneless and skinless chicken breast
  • salt and pepper to taste
  • 1 pound asparagus, washed and trimmed
  • salt and pepper to taste
  • 1 tablespoon oil
  • 8 ounce fettuccine (gluten-free for gluten-free)
  • 1 tablespoon butter
  • 2 cloves garlic, chopped
  • 4 ounces cream cheese (reduced fat), room temperature, cubed
  • 1/2 cup parmigiano reggiano (Parmesan), grated
  • 1 cup milk (or broth or pasta water)
  • 1 (14 ounce) can artichoke hearts, coarsely chopped
  • 1 lemon, juice and zest
  • 2 tablespoons parsley, chopped
  • salt and pepper to taste


  1. Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 3-5 minutes per side before setting aside.
  2. Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred before setting aside to cool and slicing into bite sized pieces.
  3. Meanwhile, cook the pasta as directed on the package.
  4. Meanwhile melt the butter in a pan over medium heat, add the garlic and cook until fragrant, about a minute.
  5. Add the cream cheese and let it melt before mixing in the parmesan, milk and artichokes and cooking until all of the cheese has melted.
  6. Mix in the pasta, lemon juice and zest, parsley, season with salt and pepper to taste and enjoy!

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